Cheesy Clam Chowder

Carol Davis


I found this last year, and of course I modified it to make it my own. I'll never buy canned again!


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


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6 slice
bacon (i like peppered)
1 c
diced carrots
1 c
chopped celery
1 c
finely diced onion
1/2 c
all purpose flour
2 Tbsp
1 tsp
1/2 tsp
ground black pepper
5 can(s)
6.5 oz. minced clams (not chopped, unless you like chewing pencil erasers)
2 jar(s)
8 oz clam juice
4 c
2 c
cubed pototes
8 oz
package white cheddar cheese, shredded
2 Tbsp
chopped fresh parsley (for garnish)

How to Make Cheesy Clam Chowder


  • 1In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon to paper towels, crumble, and reserve. Drain clams, reserve juice.
  • 2Cook and stir carrot, celery, and onion in bacon fat until onion is transparent. Stir in flour, cornstarch, potatoes, salt and pepper. Stir until all is coated with roux.
  • 3Add reserved clam liquor to jarred clam juice to make 3-1/2 cups; stir juice and milk into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring occasionally, until mixture thickens and potatoes are done.
  • 4Add clams and cheese, stir until cheese is melted. Sprinkle in reserved bacon. Garnish with copped parsley.

Printable Recipe Card

About Cheesy Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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